Salmon with Brown Sugar Glaze
If there’s one recipe I make far too often, it’s this easy brown sugar glazed salmon. Sweet, savory, and ready in under 20 minutes, it’s become my absolute weeknight staple—and I have a feeling it’ll quickly become yours too!
I love serving it with fluffy white rice and roasted broccoli for a perfectly balanced, restaurant-worthy meal that’s actually effortless.
Why You’ll Love This Recipe:
- Ready in 15 minutes
- Only 4 ingredients (plus salt and pepper!)
- Sweet, tangy, and perfectly caramelized
- Picky-eater approved—even salmon skeptics come back for seconds!
Ingredients
- ¼ cup packed light brown sugar
- 2 tablespoons Dijon mustard
- 4 (6-ounce) boneless, skin-on or skinless salmon fillets
- Kosher salt and freshly ground black pepper, to taste
(Optional for serving: cooked rice, steamed or roasted broccoli, lemon wedges)
Instructions
- Prep the broiler:
Preheat your oven’s broiler on high. Position the oven rack about 6 inches below the heat source. Lightly coat the rack of a broiler pan (or a baking sheet lined with foil) with nonstick cooking spray or brush with a neutral oil. - Season the salmon:
Pat the salmon fillets dry with a paper towel—this helps the glaze stick better and promotes even browning. Season both sides lightly with salt and pepper, then place them skin-side down (if skin-on) on the prepared pan. - Make the glaze:
In a small bowl, whisk together the brown sugar and Dijon mustard until smooth. Spoon the mixture evenly over the top of each fillet, gently spreading it to coat. - Broil to perfection:
Place the pan under the broiler and cook for 10 to 15 minutes, depending on thickness, until the glaze is bubbly and caramelized and the salmon flakes easily with a fork. Watch closely during the last few minutes to avoid burning—the sugar can caramelize quickly! - Serve and enjoy:
Plate the salmon alongside your favorite sides—jasmine rice and garlic-roasted broccoli are my personal favorites. A squeeze of fresh lemon adds a bright finish!
Tips for Success
- Don’t skip drying the salmon—moisture is the enemy of a good sear (or broil!).
- Use fresh fillets: Look for firm, vibrant pink salmon with no fishy odor.
- Customize the glaze: Add a splash of soy sauce, a pinch of garlic powder, or a drizzle of honey for extra depth.
This brown sugar Dijon salmon is the kind of recipe that makes weeknights feel special without the stress. Once you try it, you’ll understand why I can’t stop making it!
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